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The effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents = Kesan masa, suhu dan nisbah pepejal kepada pelarut ke atas karotenoid labu yang diekstrak menggunakan pelarut gred makanan

This study aimed to extract carotenoids from pumpkin (Cucurbita moschata) by using food grade solvents (ethanol, ethyl acetate, acetic acid and virgin coconut oil). The influence of different extraction conditions; temperature of extraction (15, 30 and 45℃), duration of extraction (12, 18 and 24 h)...

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Main Authors: Shahidan, Norshazila, Koy, C. N., Othman, Rashidi, Ho, L. H., I, Azrina, R.A., Nurul Zaizuliana, Z, Zarinah
Format: Article
Language:English
English
Published: Penerbit UKM 2017
Subjects:
RS Pharmacy and materia medica
S Agriculture (General)
TP Chemical technology
TP248.13 Biotechnology
TP368 Food processing and manufacture
Online Access:http://irep.iium.edu.my/56273/1/SAINS%20MALAYSIANA.pdf
http://irep.iium.edu.my/56273/7/56273-The%20Effect%20of%20Time%2C%20Temperature%20and%20Solid%20to%20Solvent%20Ratio%20on%20Pumpkin_SCOPUS.pdf
http://irep.iium.edu.my/56273/
http://www.ukm.my/jsm/pdf_files/SM-PDF-46-2-2017/07%20Norshazila%20S..pdf
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spelling my.iium.irep.562732021-07-23T15:51:54Z http://irep.iium.edu.my/56273/ The effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents = Kesan masa, suhu dan nisbah pepejal kepada pelarut ke atas karotenoid labu yang diekstrak menggunakan pelarut gred makanan Shahidan, Norshazila Koy, C. N. Othman, Rashidi Ho, L. H. I, Azrina R.A., Nurul Zaizuliana Z, Zarinah RS Pharmacy and materia medica S Agriculture (General) TP Chemical technology TP248.13 Biotechnology TP368 Food processing and manufacture This study aimed to extract carotenoids from pumpkin (Cucurbita moschata) by using food grade solvents (ethanol, ethyl acetate, acetic acid and virgin coconut oil). The influence of different extraction conditions; temperature of extraction (15, 30 and 45℃), duration of extraction (12, 18 and 24 h) and solid to solvent ratio (1:50, 1:100 and 1:150) on yield of carotenoids were also evaluated for optimization purposes. The compounds of the extracted carotenoids were identified by using high performance liquid chromatography (HPLC). The detected carotenoids from pumpkin had been α-carotene, β-carotene and lutein. Lutein was found to have the highest concentration in pumpkin. Furthermore, the results obtained from the yield of carotenoids showed that sample extracted with ethyl acetate was insignificant and this differed from that with virgin coconut oil extract (77.30 and 76.64 β-carotene μg/g dry matter, respectively). Meanwhile, the samples extracted by using either acetic acid or ethanol had presented low yields (68.10 and 54.98 β-carotene μg/g dry matter, respectively). Nevertheless, the extract of carotenoids was found to be optimized at the following extraction conditions; 1:150 solid to solvent ratio and extracted by using virgin coconut oil for 12 h at 30oC. Kajian ini bertujuan untuk mengekstrak karotenoid daripada Labu (Cucurbita moschata) dengan menggunakan pelarut gred makanan (etanol, etil asetat, asid asetik dan minyak kelapa dara). Pengaruh keadaan pengekstrakan berbeza; suhu ekstrakan (15, 30 dan 45℃), masa ekstrakan (12, 18 dan 24 h) dan nisbah pepejal kepada pelarut (1:50, 1: 100 dan 1:150) pada hasil karotenoid juga telah dinilai untuk tujuan pengoptimuman. Sebatian karotenoid yang diekstrak telah dikenal pasti dengan menggunakan kromatografi cecair prestasi tinggi (HPLC). Karotenoid yang dikesan daripada labu ialah α-karotena, β-karotena dan lutein. Lutein didapati mempunyai kepekatan tertinggi dalam labu. Selain itu, keputusan yang diperoleh daripada hasil karotenoid menunjukkan sampel yang diekstrak menggunakan etil asetat tidak menunjukkan perbezaan bererti dan ini berbeza daripada ekstrak minyak kelapa dara (77.30 dan 76.64 β-karotena μg/g jirim kering). Sementara itu, sampel yang diambil sama ada menggunakan asid asetik atau etanol telah menghasilkan tuaian yang rendah (68.10 dan 54.98 β-karotena μg/g jirim kering). Walau bagaimanapun, ekstrak karotenoid didapati dioptimumkan pada keadaan ekstrakan berikut; 1:150 nisbah pepejal kepada pelarut dan diekstrak dengan menggunakan minyak kelapa dara selama 12 h pada 30o C Penerbit UKM 2017-02 Article PeerReviewed application/pdf en http://irep.iium.edu.my/56273/1/SAINS%20MALAYSIANA.pdf application/pdf en http://irep.iium.edu.my/56273/7/56273-The%20Effect%20of%20Time%2C%20Temperature%20and%20Solid%20to%20Solvent%20Ratio%20on%20Pumpkin_SCOPUS.pdf Shahidan, Norshazila and Koy, C. N. and Othman, Rashidi and Ho, L. H. and I, Azrina and R.A., Nurul Zaizuliana and Z, Zarinah (2017) The effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents = Kesan masa, suhu dan nisbah pepejal kepada pelarut ke atas karotenoid labu yang diekstrak menggunakan pelarut gred makanan. Sains Malaysiana, 46 (2). pp. 231-237. ISSN 0126-6039 http://www.ukm.my/jsm/pdf_files/SM-PDF-46-2-2017/07%20Norshazila%20S..pdf 10.17576/jsm-2017-4602-07
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
language English
English
topic RS Pharmacy and materia medica
S Agriculture (General)
TP Chemical technology
TP248.13 Biotechnology
TP368 Food processing and manufacture
spellingShingle RS Pharmacy and materia medica
S Agriculture (General)
TP Chemical technology
TP248.13 Biotechnology
TP368 Food processing and manufacture
Shahidan, Norshazila
Koy, C. N.
Othman, Rashidi
Ho, L. H.
I, Azrina
R.A., Nurul Zaizuliana
Z, Zarinah
The effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents = Kesan masa, suhu dan nisbah pepejal kepada pelarut ke atas karotenoid labu yang diekstrak menggunakan pelarut gred makanan
description This study aimed to extract carotenoids from pumpkin (Cucurbita moschata) by using food grade solvents (ethanol, ethyl acetate, acetic acid and virgin coconut oil). The influence of different extraction conditions; temperature of extraction (15, 30 and 45℃), duration of extraction (12, 18 and 24 h) and solid to solvent ratio (1:50, 1:100 and 1:150) on yield of carotenoids were also evaluated for optimization purposes. The compounds of the extracted carotenoids were identified by using high performance liquid chromatography (HPLC). The detected carotenoids from pumpkin had been α-carotene, β-carotene and lutein. Lutein was found to have the highest concentration in pumpkin. Furthermore, the results obtained from the yield of carotenoids showed that sample extracted with ethyl acetate was insignificant and this differed from that with virgin coconut oil extract (77.30 and 76.64 β-carotene μg/g dry matter, respectively). Meanwhile, the samples extracted by using either acetic acid or ethanol had presented low yields (68.10 and 54.98 β-carotene μg/g dry matter, respectively). Nevertheless, the extract of carotenoids was found to be optimized at the following extraction conditions; 1:150 solid to solvent ratio and extracted by using virgin coconut oil for 12 h at 30oC. Kajian ini bertujuan untuk mengekstrak karotenoid daripada Labu (Cucurbita moschata) dengan menggunakan pelarut gred makanan (etanol, etil asetat, asid asetik dan minyak kelapa dara). Pengaruh keadaan pengekstrakan berbeza; suhu ekstrakan (15, 30 dan 45℃), masa ekstrakan (12, 18 dan 24 h) dan nisbah pepejal kepada pelarut (1:50, 1: 100 dan 1:150) pada hasil karotenoid juga telah dinilai untuk tujuan pengoptimuman. Sebatian karotenoid yang diekstrak telah dikenal pasti dengan menggunakan kromatografi cecair prestasi tinggi (HPLC). Karotenoid yang dikesan daripada labu ialah α-karotena, β-karotena dan lutein. Lutein didapati mempunyai kepekatan tertinggi dalam labu. Selain itu, keputusan yang diperoleh daripada hasil karotenoid menunjukkan sampel yang diekstrak menggunakan etil asetat tidak menunjukkan perbezaan bererti dan ini berbeza daripada ekstrak minyak kelapa dara (77.30 dan 76.64 β-karotena μg/g jirim kering). Sementara itu, sampel yang diambil sama ada menggunakan asid asetik atau etanol telah menghasilkan tuaian yang rendah (68.10 dan 54.98 β-karotena μg/g jirim kering). Walau bagaimanapun, ekstrak karotenoid didapati dioptimumkan pada keadaan ekstrakan berikut; 1:150 nisbah pepejal kepada pelarut dan diekstrak dengan menggunakan minyak kelapa dara selama 12 h pada 30o C
format Article
author Shahidan, Norshazila
Koy, C. N.
Othman, Rashidi
Ho, L. H.
I, Azrina
R.A., Nurul Zaizuliana
Z, Zarinah
author_facet Shahidan, Norshazila
Koy, C. N.
Othman, Rashidi
Ho, L. H.
I, Azrina
R.A., Nurul Zaizuliana
Z, Zarinah
author_sort Shahidan, Norshazila
title The effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents = Kesan masa, suhu dan nisbah pepejal kepada pelarut ke atas karotenoid labu yang diekstrak menggunakan pelarut gred makanan
title_short The effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents = Kesan masa, suhu dan nisbah pepejal kepada pelarut ke atas karotenoid labu yang diekstrak menggunakan pelarut gred makanan
title_full The effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents = Kesan masa, suhu dan nisbah pepejal kepada pelarut ke atas karotenoid labu yang diekstrak menggunakan pelarut gred makanan
title_fullStr The effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents = Kesan masa, suhu dan nisbah pepejal kepada pelarut ke atas karotenoid labu yang diekstrak menggunakan pelarut gred makanan
title_full_unstemmed The effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents = Kesan masa, suhu dan nisbah pepejal kepada pelarut ke atas karotenoid labu yang diekstrak menggunakan pelarut gred makanan
title_sort effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents = kesan masa, suhu dan nisbah pepejal kepada pelarut ke atas karotenoid labu yang diekstrak menggunakan pelarut gred makanan
publisher Penerbit UKM
publishDate 2017
url http://irep.iium.edu.my/56273/1/SAINS%20MALAYSIANA.pdf
http://irep.iium.edu.my/56273/7/56273-The%20Effect%20of%20Time%2C%20Temperature%20and%20Solid%20to%20Solvent%20Ratio%20on%20Pumpkin_SCOPUS.pdf
http://irep.iium.edu.my/56273/
http://www.ukm.my/jsm/pdf_files/SM-PDF-46-2-2017/07%20Norshazila%20S..pdf
_version_ 1706956554849222656
score 13.211869

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